Organic Balsamic Vinegar
Our mellow Organic Balsamic has a sweet and sour essence highlighted by a delicately balanced, fruity and full-flavored finish. *THIS IS NOT OUR BEST SELLING TRADITIONAL BALSAMIC*
Thinner in viscosity than our Traditional Balsamics, yet true to its name, this Organic Balsamic Vinegar is produced from organically-grown grapes that have skipped any artificial growing help. The complexity of the dueling semi-sweet/acidic flavors makes it a favorite to toss around in a salad or prepare as a vinaigrette. Surprisingly delicious when paired with peaches and other stone fruit. It is delightfully flavorful so less is definitely more when using this as a dressing for your salad.
- Couscous with asparagus
- Caprese salad with yellow tomatoes, fresh basil
- Steak florentine with fresh arugula
- Balsamic glazed haricots with gorgonzola and pecans
- Balsamic roasted mushrooms over the mushroom and garlic ravioli
- Apple tart with mascarpone cheese and a balsamic finishing glaze
How do you make a balsamic glaze you ask? 2 cups of SOOC balsamic vinegar, bring to a boil then simmer for 15 minutes. Glaze, serve and drizzle the day away.
All of our balsamics are aged in wood barrels for up to 18 years. They are naturally free of any sugars, thickeners, and artificial ingredients. All-natural, always.
Ingredients: Grape must, wine vinegar, natural flavors, naturally occurring sulfites.
Whole, perfectly ripened blood oranges are crushed with Tunisian olives to make a beautiful Blood Orange Olive Oil that is fused with freshness and bright with flavor.
Barbara Braidwood, owner of Saratoga Olive Oil, loves using Blood Orange Olive Oil as a replacement for vegetable oil in baked goods.
To achieve the tremendous depth of rich, nutty flavor, our Japanese Sesame Oil is roasted slow and low and then pressed in small batches. Easily one of the most flavorful and fragrant oils in the world!
Steve, manager of our Saratoga Shop, brushes Sushi-Grade Yellowfin Tuna with Roasted Sesame Oil, before coating it with sesame seeds and quickly searing each side in a cast iron pan.